Yes, Maxine, I remember
Mock Chicken Legs. But they're not made out of
chicken (that's why they're mock), but ground veal and ground pork mixed with a
little seasoning and perhaps an egg so it will stick together. This was a treat
for us when I was a kid.
Just mold them to look like a drumstick and roll them in cracker crumbs. Stick a
wooden Popsicle stick in them, then fry gently (not too long) and they are very
tasty. Of course it's hard to get veal nowadays. I suppose hamburger would work
as well.
Sorry I don't have an exact recipe, but gives you an idea. Bunnie in Southern CA
For Arvilla-- Back in the depression, we called mock
chicken this City Chicken.
A few days ago, someone wanted a recipe for an Amish creamed corn that she said
was served at Thanksgiving meals. I'm going out on a limb here, but I wonder if
she could have been referring to dried corn. It was a standard part of our
Thanksgiving when I was growing up, and even though none of my descendants likes
it, I always make it anyway for Thanksgiving. So, I'm sending along a recipe, as
well as the URL for the Cope's site which has an interesting article on the
history of dried corn and some additional recipes.
THANKSGIVING DRIED CORN
Stewed Dried Corn
2 cups Copes dried corn
4 cups water
2/3 cup brown sugar
2 T. butter
1 tsp. salt
1/2 cup milk
Preparation -
In a large saucepan or Dutch oven, soak corn in water over night, or use boiling
water and soak it for approximately 1 hour. Add brown sugar, butter & salt.
Bring to a boil. Reduce heat and simmer 30 minutes. Add milk and simmer about 10
minutes before serving.
This recipe is from
source
The following site has several recipes for
dried corn.
You can order the Cope's Dried corn from this site which also contains an
interesting article about the
history of
dried corn.
and nancy, you sure spel and rite good, and always know just where to stickt
the periods nd such..
Say hi to the cats. I like hearing about them.
Siggy sounds like a really nice cat. How is he
handling the visiting cat? My cat gives me so much company.
Jenny
Siggy and Scrappy are getting along fine 99% of the time. Scrappy has been
making noises when Siggy gets too close. Siggy's response to the his
noises is to walk up to Scrappy and lick him on the head. This evening all
noises have stopped and Siggy is still licking him on the head everytime he
walks by Scrappy.
Nancy
Zelda Pattersom. TX, submitted a recipe for
Dreamsicle Mousse on 9/8/04. Please convey my absolute delight with this recipe
to her! I've tried it twice, 2 different flavors, and my Dad keeps asking "What
next?"
Thanks, Zelda!
Carolynn in CA
This is for Lynette who wanted a free recipe program.
The address is
groonesworld.com. Click on downloads and then recipe holder.
Lurinne
CASHEW BRITTLE
Makes 1-1/2 pounds
1 cup sugar
1 cup water
1 cup light corn syrup
2 cups cashews
1 tsp. vanilla extract
1/2 tsp. baking soda
Grease large cookie sheet (17 x 11-inches). Combine sugar, water and corn syrup
in heavy-bottomed 3-qt. saucepan. Cook, stirring occasionally, over med. high
heat until temp. reaches 275 degrees on candy thermometer or soft crack stage,
about 20 minutes (mixture forms pliable strands when drizzled from a metal
spoon). Stir in the cashews. Continue cooking stirring occasionally to prevent
the nuts from scorching until temp. reaches 305 dgr. or hard-crack stage, 5 - 7
minutes longer (mixture will be amber-colored and, when dropped into ice water
and removed and bent, will snap). Remove saucepan from heat. Quickly stir in
vanilla and baking soda. Quickly pour onto cookie sheet and spread out - let
cool completely and break into pieces.
LaVerne - Alabama
This is for C. Wieberg, I have used this recipe for
35 years. It is
very easy.
1 2 3 Onion Rings
1 can beer (any kind)
2 cups all purpose flour
3 hours
Large sweet onions
Mix beer and flour in large bowl, cover with a plate for THREE hours. It will
rise. Dip onion rings in mixture and fry. Coating stays on. You can't taste the
beer.
Again Nancy thanks for all of the effort you put into making so many people
happy. Best of health to you and Siggy.
Mary Lou in Colonial Beach VA
This is for C.Wieberg who requested a recipe for B e
e r Batter Onion Rings. These are yummy!
B e e r Batter Onion Rings
3/4 c. flour
3/4 tsp salt & 1/4 tsp pepper
1 tsp vegetable oil
3/4 c. b e e r
mix well, cover and do not move your mixing bowl for at least 2 hours.
Peel 1 large onion and slice it rather thick. Heat
oil (to 380), stir batter and coat each individual ring w/ batter. Place coated
onion rings into the hot oil in batches. Turn the rings after 1 min. and fry 1
min. more or until golden brown. Drain on paper towels.
Enjoy- Josette in NJ
I have enjoyed reading and saving all the wonderful
recipes on your site. I have no trouble copying those I think I might like. You
are doing a wonderful job providing this service to all of us on the internet.
Your daily recipes make my day. I saw a recipe for
Gazpacho Cocktail on Aug. 17, 2004, and thought I copied it for future
reference; but, when I went over it later, part of it is missing. Please reprint
it. Thanks.
Betty from Kansas
Thanks for the recipe for Chinese Chews. This was a
recipe we made a lot as i was growing up and lost it a long time ago. Thanks
again
Linda -Oregon
Bing Cherry Salad
1 lg. can bing cherries
2 pkg. cream cheese
1 pkg. lime gelatin
1 pkg. cherry gelatin
Measure juice from cherries and add water to make 2 cups. Heat and dissolve
cherry gelatin in juice and water. When partly set add cherries. Make lime
gelatin with water. When partly set beat in cream cheese. Put cheese and lime
gelatin in bottom of mold. Let set, then put cherry mixture on top. Serve with
mayonnaise or a fruit salad dressing.
Sue
Here is a recipe for canned Peach Pie Filling! Hope
this helps!
Peach Pie Filling
1 quart
Fresh sliced peaches 3-1/2 cups
Granulates sugar 1 cup
Clear jel 1-1/4 cup + 1 tablespoon
cold water 3/4 cup
Cinnamon 1/8 tsp
Almond extract 1/8 tsp
Bottled lemon juice 1/4 cup
Select ripe but firm peaches. Red Haven, Redskin, Sun High, and other varieties
of similar quality are suitable.
Procedure for Preparing Peach Filling
Peel peaches. To loosen skins, submerge peaches in boiling water for 30-60
seconds, and then place in cold water for 20 seconds. Slip off skins and prepare
slices 1/2-inch wide. Place slices in water containing 1 teaspoon of ascorbic
acid crystals or six 500-mg vitamin C tablets in 1 gallon of water to prevent
browning.
Place 6 cups drained fruit at a time in 1 gallon boiling water. Boil each batch
1 minute after water returns to a boil. Drain but keep heated fruit in a covered
bowl or pot.
Combine sugar, Clear Jel?, water, and cinnamon or almond extract in a large
kettle. Stir and cook on medium-high heat until mixture thickens and begins to
bubble. Drain peach slices. Add lemon juice and boil sauce 1 minute more,
stirring constantly. Fold in peach slices and continue to heat for 3 minutes,
then fill jars with mixture and process immediately.
Cindy Riley
Nancy, this is for the lady looking for Salt Rising
Bread. My parents and grandparents are all from West Virginia and I was raised
on this bread. It has a very distinctive smell, stronger than sour dough and it
is delicious. Source: Saras Swap Shop column in Columbus, GA newspaper in the
70's.
Salt Rising Bread
1 cup whole milk
1/2 cup coarse white corn meal (not self-rising)
3 cups whole milk
3/4 tsp. salt
1 tbs. white sugar
5 tbs. Lard or Crisco shortening
3-1/2 cups plain flour
7-1/2 cups plain flour
Scald 1 cup milk and pour it over the corn meal in small bowl. Stir just until
meal is moistened. Let stand in warm place until it ferments. (about 24hrs.).
Heat 3 cups milk with the salt, sugar and lard until lukewarm and well mixed.
Stir in the cornmeal mixture and place bowl in a pan of lukewarm water for about
2 hrs. (until bubbles work up from the bottom). Stir in 5 cups of flour. Then
knead in the other 2-1/2 cups until dough is smooth.
Place dough in 3 well greased 5x10" pans and let rise until doubled in bulk.
Bake 350? for about 15 min. and then increase temp. gradually to 425?. Bake for
about 1 hour and enjoy.
NOTE: Do not attempt to make this bread on a damp day.
Sue aka saw64
Some weeks ago I lost the recipe for the
Sweet Potato Cobbler published in a newsletter
before I got it copied. Would anyone that might have this recipe care to share?
Thank you so very much!!
Donlo
I have found that if I try to
highlight just one recipe, sometimes the highlighter just goes crazy and
highlights the whole page. I've solved it by highlighting the recipe from the
bottom up. Voila!
MTD
I really like this site, i use it a lot, now I need
someone's help.
I am looking for a recipe that uses orange Jell-O, white chocolate pudding, cool
whip and mandarin oranges you mix this all together. I can't remember if any
thing else goes in it. I think it's called orange dream icicle.
Judy from Iowa
Hi Nancy, I had seen the recipe for Almond Joy Cups
on your site, but all the recipe wasn't there and I was wondering if you could
please print it on your web site again. I enjoy seeing your recipes and trying
them out.
Thank you, Wanda
Here are some that are on
Nancy's Kitchen
Almond Joy Candy
1 can sweetened condensed milk
1 1/2 sticks margarine
1 1/2 boxes powdered sugar
14 oz. bag coconut
1 can almonds, roasted and salted
Mix together and press into 9 x 13 inch pan and freeze. Remove from freezer and
cut into squares. Use double boiler and dissolve 12 ounce chocolate chips and
1/2 block of paraffin wax. Dip pieces and lay on waxed paper until cool.
Almond Joy Bars
2 c. graham cracker crumbs
1/2 c. soft butter
1/4 c. powdered sugar
2 c. coconut
1 (14 oz.) can sweetened condensed milk
1/2 c. whole almonds
1 c. milk chocolate chips
Preheat oven to 350 degrees. Grease 13x9 inch pan. Combine graham cracker
crumbs, butter and sugar until mixed well. Press into greased pan and bake 10-12
minutes. Mix coconut with condensed milk and spread over crust. Arrange almonds
over coconut. Bake another 15 minutes. Remove from oven and cover with chocolate
chips. Let it stand for a minute and spread evenly. Cool completely before
cutting.
Almond Joy Bars
1 German chocolate cake mix
3/4 c. oleo
1/3 c. evaporated milk
Combine these 3 ingredients and spread or pat in a greased cookie sheet. Bake
6-8 minutes at 350 degrees. Melt 3 cups miniature marshmallows in 1 can of Eagle
Brand milk. Add 14 ounce bag coconut and 5-6 ounce of sliced almonds spread on
top of cake. Melt 16 ounce bag of milk chocolate candy melts or 16 ounce almond
bark or milk chocolate pieces and spread on top. Place in refrigerator until
chocolate is firm. Slice and serve.
I would like to know if anyone has a recipe for
tomato bread.
Dot from OHIO.
This is not a recipe, just a tip I have heard of. If
your fried gizzards are too rubbery, try cooking
them for an hour or longer in water on top of stove. Drain and then batter and
fry. Much more tender.
Nancy, I really enjoy your site and appreciate all the hard work you put into
it.
EB from LA.
Would like to have the site for gifts in a jar.
thanks marcie
Comment
Nancy's Kitchen has a Holiday Gift Section that has jar gifts.
All Easy Cookin Recipe Message Board has an entire section for
Jar Mixes
Hi Nancy and all the recipe crazy folks like me!!!
I have such a collection of cookbooks and I am still buying more, is that crazy
or what?? Ha! My request is kind of different. I have really enjoyed my cooking
stones I bought from Pampered Chef. I had never cooked on them before and they
are great! Does anyone have any TNT recipes using baking stones? I would love to
get them. Also I am in a Bunco group and I always need something quick to take
as a goodie. Everyone brings something to eat and it can be anything. I get off
work at 5 p.m. and our group begins at 7 p.m. so I have two hours to make
something. I would appreciate any and all recipes for the cooking stones and
fast goodies.
Nancy, I love your newsletter online and especially the Home Cookin' program. It
is absolutely wonderful! You do such a great job.
Thanks, Sandi Hutson from Jasper, Texas
Comment
Pampered Chef has sent me an email requesting that no recipes in the newsletter
or on the sites be posted. They are copyrighted information.
Nancy
Hi Nancy,
Another name for Mock Chicken is City Chicken. That's the name we always knew it
by growing up. I have several recipes for this dish, and use one I found in
Taste of Home several years ago. It uses boneless pork or pork tenderloin, cut
in cubes. There is no chicken at all in this dish, however if made with the
ground veal and pork and "mushed" on a skewer, it looks like a chicken leg.
Hence the name. I have posted my version on
Nancy's Kitchen Recipes Message Board a few years ago. It is under
the
pork section and the name is City Chicken.
This dish is scrumptious and a "comfort" food.
Chris in NM
I think I have what Jan in NW PA is looking for.
Spicy Christmas Ornaments
1 c applesauce
4 oz ground cinnamon
1 oz ground cloves (1 oz = 1/8 c.= 2 tbs.)
1 oz ground nutmeg
1 oz ginger
combine everything and blend w/your hands until dough is smooth. Add more
applesauce if necessary. Divide dough into quarters.
Sprinkle counter w/ cinnamon & roll out portion of dough to 1/4" thick. Cut w/
cookie cutters & transfer to cookie sheet. Pierce w/skewer to form a hole for
hanging. Turn ornaments every 12 hours & examine until they are dry. This takes
3 to 5 days. When the ornaments lose their scent, dab on oil of cinnamon.
*roll out dough on foil & move the foil onto a cookie sheet. This helps the
ornaments keep their shape. You can also alter the amounts as long as you use
about 7 oz ground spices to 1c. applesauce.
Hope this works, I plan to put 'spicy ornaments' in eveyones gift baskets this
year. Josette in NJ
Cindy , you wanted to know what part of Ms. I live in
.I am from Columbia Ms.
Helen In Mississippi
Hi Nancy,
I have a Jenn-Air cook top with the same
smooth finish. I love it. One of the ladies wrote:
For anything that is baked onto the surface of a smooth top, let it cool then
use a razor blade to scrape it of then clean as usual. Works well.
To that I would add that a nylon scrub will also work. You have to remember to
let it cool completely before cleaning. If you do not than it will definitely
leave a residue on the cooking surface, no matter what pan you used. The good
news is, that a little elbow grease and a bit of concentrated cleaner will get
rid of it after 1 or 2 cleaning. Unfortunately there are two different tops out
there and they do not tell you which one cleans better. I think this is the
reason for some people liking it and others do not.
Thanks for your hard work and providing us a wonderful site.
Keep well.
Agnes
These came from previous newsletters from Alicia's
Kitchen.
Clay Recipe for Ornaments
4 c. flour
1 c. salt
1 tsp. powdered alum
1 1/2 c. water
Mix ingredients well in a large bowl. If the dough is too dry, work in another
tablespoon of water with your hands. Dough can be rolled or molded and can be
colored with a few drops of food coloring. To roll: Roll dough 1/8 inch thick on
lightly floured board. Cut with cookie cutters dipped in flour. Insert wire or
make hole in top about 1/4 inch down for hanging. To mold: Shape dough no more
than 1/2 inch thick. Prepare to hang. Bake ornaments on ungreased cookie sheet
for 30 minutes in 250 degree oven. Turn and bake another 1 1/2 hours until hard
and dry. Remove and cool. When done, paint and seal. May want to lightly sand
before painting.
Do not eat.
Christmas Bread Ornaments
4 c. flour
1 c. salt
1-1/2 c. water
Combine flour with salt; add water. Stir the mixture with a spoon until it
starts to form a smooth dough. Knead dough about 5 minutes. To make ornaments,
pinch off bits of dough and form shapes. Such as bears, Christmas trees,
gingerbread people and snowmen or roll out the dough and use cookie cutters. To
make hair, push a piece of dough through a garlic press. Bake at 350 degrees for
45 minutes or until golden brown. Paint with acrylic paints, then spray with
clear acrylic spray. On the back of the ornament, write the name and the year.
Do not eat.
Cinnamon Christmas Ornaments
4 oz. ground cinnamon
1 tbsp. cloves
1 tbsp. nutmeg
2 tbsp. white school glue
3/4 c. applesauce
Yields: about 12 large ornaments. Any spices can be used, the spices are only
used to give the ornaments a good smell. Combine spices in a bowl, mix together.
Add applesauce and glue. Work with hands until smooth. Mixture will be like wet
dough, if too juicy add a little more spice. Roll out to a 1/4 inch thickness.
Cut with Christmas ornament indented cookie cutters. Cut a hole in upper edge of
ornament with a drinking straw so ornament can be hung. Place on rack to air dry
for several days (3 or 4 days), turning until dry. Do not put in oven.
Do NOT eat
Donna
Dear Nancy:
I am looking for an awsome Lasagna recipe.
Thank You, Mary
Beef Enchiladas
1 pound lean ground beef
1 medium onion, chopped (1/2 cup)
1/2 cup sour cream
1 cup shredded Cheddar cheese (4 ounces)
2 tablespoons chopped fresh parsley
1/4 teaspoon pepper
1/3 cup chopped green bell pepper
2/3 cup water
1 tablespoon chile powder
1-1/2 teaspoons chopped fresh oregano
OR
1/2 teaspoon dried oregano leaves
1/4 teaspoon ground cumin
2 whole green chiles, chopped, if desired
1 clove garlic, finely chopped
1 (15 ounce) can tomato sauce
8 corn tortillas (6 inches in diameter)
Shredded cheese, sour cream and chopped onions, if desired
Heat oven to 350?. Cook beef in 10-inch skillet over medium heat 8 to 10
minutes, stirring occasionally, until brown; drain. Stir in onion, sour cream, 1
cup cheese, the parsley and pepper. Cover and set aside.
Heat bell pepper, water, chile powder, oregano, cumin, chiles, garlic and tomato
sauce to boiling, stirring occasionally; reduce heat to low. Simmer uncovered 5
minutes. Pour into ungreased pie plate, 9 ?1-1/4 inches.
Dip each tortilla into sauce to coat both sides. Spoon about 1/4 cup beef
mixture onto each tortilla; roll tortilla around filling. Place in ungreased
rectangular baking dish, 11 ?7 ?1-1/2 inches. Pour remaining sauce over
enchiladas.
Bake uncovered about 20 minutes or until bubbly. Garnish with shredded cheese,
sour cream and chopped onion.
Heather
Cream Cheese Brownies
1 (4 oz.) pkg. sweet Baker's chocolate
5 tbsp. butter
1 (3 oz.) pkg. cream cheese, softened
1/4 c. sugar
1 egg
1 tbsp. flour
1/2 tsp. vanilla
2 eggs
3/4 c. sugar
1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. flour
1/2 c. coarsely chopped nuts
1 tsp. vanilla
Melt chocolate and 3 tablespoons of the butter in a small saucepan over very low
heat, stirring constantly. Cool. Blend remaining butter with cheese until
softened. Gradually add 1/4 cup sugar, beating well. Blend in 1 egg, 1
tablespoon flour and 1/2 teaspoon vanilla. Set aside. Beat 2 eggs until thick
and light in color. Gradually add 3/4 cup sugar, beating until thickened. Add
baking powder, salt and 1/2 cup flour. Blend in cooled chocolate mixture, nuts,
1 teaspoon vanilla. Spread about half of the chocolate batter in greased 8 or 9
inch square pan. Add cheese mixture, spreading evenly. Top with tablespoonfuls
of remaining chocolate batter. Zigzag a spatula through batter to marble. Bake
35 to 40 minutes at 350 degrees. Cool before cutting.
Phyllis Knipp
Thank you Arvilla for the Mock
Chicken Leg recipe. I will just use my kitchen aid mixer attachment and
grind the meat and I think it will give me the recipe I am looking for. I will
let you know the results. Thanks again. What a nice group of ladies this site
brings. Great cooking to all.
Hugs , Maxine in Emporia, Ks
Just wanted to say thank you
for all the hard work that you do and I really do love your site... Thanks
again, Sue in Texas
Hi Nancy! I am a new member to your newsletter and it
is absolutely wonderful. Thank you and thanks to all the contributors for all
their effort and input. I wanted to ask if anyone can advise me on the reason
why my chocolate chip cookies flatten out as I bake
them. I did some last night for my kids. The taste was great but they always
flatten out too much. I roll them into balls when I bake them. Thanks for any
advice.
Maha
I am writing from Lima , Peru and I want to say that
I find all the recipes here FANTASTIC. It is all so organized and I am amazed
people answer each other so quickly! Please, could anyone send a recipe for
classical brownies, the really chewy ones, or is
there a secret to the chewiness? Thanks a million!!
Margaret
Comment:
Nancy's Kitchen has some great brownie recipes. You might want to check
them out.
Nancy's Kitchen Brownie Recipes
Does anyone have a recipe for Strawberry Whoopie
Pies.
Thanks, Betty in MD
Hi Nancy,
Thanks so much to you and all your readers for the wonderful recipes.
This is in response to the lady who sent in the "Chocolate Pudding -- the
KnippWay" recipe. That recipe sounds so much like the "Chocolate
Gravy" recipe my aunt in Tennessee used to make, except that it was
poured over home made biscuits instead of bread. As a child, I couldn't wait to
stay at my Aunt Rosie's house because I knew she would have a big pot of
chocolate gravy and hot biscuits waiting for us Hoosier kids. What pleasant
memories!
Shirley Cole
For Fran:
For a simple and delicious fruit dip just mix 8 oz
cream cheese with a jar of marshmallow creme. Really good on strawberries or any
fruit or just on a spoon!
Enjoy! Judy
I am looking for a recipe where I can make
jelly or jam using a slow cooker or crock pot. Is
there such a thing. If there is I would really you e-mailing it to put. I know
there is a apple butter and apple sauce recipe using a crockery because it was
in my crockery cookbook. Also I would like to use Splenda sugar if possible.
Gloria
Hi Nancy, the Hawaiian Chicken that Vickie in Texas
was asking about was probably "Huli Huli" chicken that is marinated and
barbecued. In Hawaii, it is often sold at fund raisers. I don't have exact
amounts for the marinade, they are approximate and to personal taste:
Huli Huli Chicken
1 cup soy sauce
1/4 cup brown sugar
1/2 tsp ground ginger (or tsp grated fresh ginger)
1 or two cloves garlic, minced (1/2 tsp. garlic powder)
Marinate chicken pieces for at least 1 hour and up to 24 hours in advance.
Barbecue chicken, basting with leftover marinade.
Huli Huli Sauce can be purchased in Hawaii and some specialty stores on the
mainland. On our way home from Hawaii, my husband couldn't figure out why our
suitcases were so heavy - I had packed 2 quarts of Huli Huli sauce.
Karen in California
Have a nice day
Nancy Rogers
http://www.nancyskitchen.com
